in New Bot. Guide. — Durham ; In the Magnesian Limestone district , abundant, 
especially near the coast its most northern locality: N..L Winch, Esq. — 
Essex ; Abundant in this county: New Bot. Guide. — Gluucestersh. Near 
Bristol : Miss Worsi.f.y, in New Bot. Guide. — Kent; l.ongton Green: FI. 
Tonb. — South Kent-. Hev. G. E. Smith. — Lancash. Southport: G CnoSFiKi.n. 
Esq. — Leicestersh. — About Glenfield, and Charnwood Forest: Rev. A. Bloxam. 
— Norfolk ; Stow Btidge ; abundant near the river: Miss Bell, in N. B. G. — 
Northumberland; In the Magnesian Limestone district, abundant, especially 
near the coast: N. J. Winch, Esq. — Notts; About Nottingham, but not com- 
mon: Dr. Deering. — Somersetsh. Common about Bath: Rev. C. C. Baring- 
ton. — Suffolk; Near Bungay: Mr. Stock, in N. B. G.— Surrey ; Thames 
side, opposite to Hampton andSunbury: II. Watson, Esq. inN.B.G. — In 
Sussex ; Rev. G. E. Smith, in N. B. G. — Warwicksh. Common : T. Burton, 
Esq. Side ofthe road between Rugby and Newbold, near Mr. Walker’s plan- 
tations. In Lawford Lane, beyond the brook. Very abundant by the side of 
the canal near the bridge going from Rugby to Barby : VV. B.— Wilts ; Near 
Great Bedwyn: VV. Bartlett, Esq. — Worcestersh. Very abundanton the red 
marl: Mr. Lees, in N. B.G. Road-side near Stoughton; Battenhall ; Cra- 
combe, &c. : N.B.G. — Yorksh. Richmond: Mr. Ward, in N. B.G. — IRE- 
LAND. Fields at Beldrummond, near the Man of War: Mr. J. T. Macka y. 
Biennial. — Flowers in June, July, and August. 
Root simple, spindle-shaped, whitish, aromatic, mucilaginous, 
and sweet, with a degree of acrimony. Stem from 2 to 3 or 4 feet 
high, upright, angular, deeply furrowed, hollow, roughish, leafy. 
Leaves alternate, oblong, pinnate ; leaflets from 3 or 5 to 9, oppo- 
site, egg-shaped, serrated and cut, bright green, downy on the 
under surface ; sometimes on the upper also ; the terminal leaflet 
3-lobed. Umbels terminating the stem and branches, upright, of 
from 6 to 12 or more unequal, angular, downy rays ; partial um- 
bels of more numerous rays. There is occasionally a solitary, 
small, spear-shaped bractea under the general, as well as the 
partial umbels, but they are usually both naked. Flowers yellow, 
small ; the innermost ones of the umbel frequently abortive. Frxiit 
large, of a paleish brown colour when quite ripe. 
It is a native of other parts of Europe as well as of Britain, even 
to Caucasus ; and also of some parts of both N. and S. America. 
The Garden Parsnep is a variety of this, which has been much improved by 
cultivation ; it has smooth leaves, of a light yellowish-green colour, in which it 
differs from the wild plant, the leaves of which are downy and dark green ; the 
roots also are thick and fleshy, and have a much milder taste. The Parsnep has 
long been an inmate of the garden, and was formerly much used. In Catholic 
times it was a famous Lent root, being eaten with salted fish. " In the North 
of Scotland,” Mr. Neill observes, “ Parsneps are often beat up with potatoes 
and a little butler ; of this excellent mess the children ofthe peasantry are very 
fond, and they do not fail to thrive upon it. In the North of Ireland a pleasant 
beverage is prepared from the roots, brewed along with hops. Parsnep wine is 
also made in some places ; (a receipt for making of which may be seen in Bax- 
ter’s Lib. of Agricul. $ Horticul. Knou-l,) and they afford an excellent ardent 
spirit when distilled after a similar preparatory process to that bestowed on po- 
tatoes, destined for that purpose.” — Gerarde says, that a very good bread was 
made from them in his time. — The Parsnep has been partially introduced of late 
years as a field plant, and is nearly equal to the carrot in its product of nutri- 
tive and saccharine matter. In the fattening of cattle it is found equal, if not 
superior, to the carrot, performing the business with as much expedition, and 
affording meat of exquisite flavour, and a highly juicy quality. Indeed, the 
result of experiment has shown, that not only in neat cattle, but in the fattening 
of hogs and poultry, the animals become fat much sooner, and are more bulky 
than when fed with any other root or vegetable. See Loudon’s Encyc.l. of 
Card. 1st ed. parag. 1324. ; and Don’s Gen.Syst. of Gar d. $ Bot. v. iii. p.338. 
— The seeds of the Parsnep contain an essential oil, and will often cure inter- 
mittent fevers. Withering. 
